Vietnamese
Southern Noodle Soup
A southern-style hu tieu bowl with clean pork-seafood broth, springy noodles, garlic chive aroma, and a poised sweetness that stays light and savory.
8 servings · 75 minutes prep · 240 minutes cook
Ingredients
Broth
- 3 lb pork bones
- 1 lb pork shoulder
- 1 lb shrimp, shells reserved
- 1 whole squid, toasted
- 1 whole daikon, peeled and cut into chunks
- 1 whole onion, halved
- 2 oz rock sugar
- 1/4 cup fish sauce
- 1 tbsp kosher salt
- 6 qt water
Bowls
- 2 lb hu tieu noodles
- 1/2 lb ground pork, cooked and crumbled
- 1/2 lb squid or fish cake, sliced
- 1 cup garlic chives
- 1 cup bean sprouts
Directions
Make and Strain the Broth
- Blanch the pork bones in boiling water for 10 minutes, then drain, rinse well, and clean the pot.
- Return the bones to the pot with the pork shoulder, reserved shells from the shrimp, toasted squid, daikon, onion, rock sugar, fish sauce, kosher salt, and water.
- Simmer gently for 3 1/2-4 hours, removing the pork shoulder when tender. Strain the broth, discard the spent solids, and slice the pork shoulder thinly for serving.
Cook the Noodles and Shrimp
- Cook the hu tieu noodles until tender but springy, drain well, and divide among bowls.
- Poach the peeled shrimp in the broth until opaque and {{temperature:145°F}}, 1-2 minutes.
- Cook the ground pork in the simmering broth, breaking it into small crumbles, until {{temperature:160°F}}. Cook squid to {{temperature:145°F}}, or warm fish cake through.
Assemble and Serve
- Top the noodles with sliced pork shoulder, poached shrimp, ground pork, squid or fish cake, garlic chives, and bean sprouts.
- Bring the broth back to a boil, taste for a clear savory-sweet balance, and ladle it over the bowls.
